Until a couple of years ago, I’d never made bircher muesli. I had this idea in my head that it was complicated. Then I stumbled upon a great recipe for bircher muesli and refined it to suit my own tastes. It takes about five minutes to prepare, but then has to be left for a while to allow the oats to soak up the fruit juice and yoghurt. I like to leave my bircher muesli overnight so the flavours really infuse and the oats become really soft.

If you love a healthy breakfast that will keep you going all the way until lunch, bircher muesli is definitely worth trying. This recipe makes enough for two serves.

Ingredients

1 apple (your choice of variety depending on your tastes), cored and grated
1 cup rolled oats (or quinoa flakes for a gluten-free alternative)
½ cup Greek style yoghurt
½ cup pure apple juice or milk
1–2 tbs sultanas
A pinch of ground cinnamon, to taste
2 tbs pepitas
¼ cup whole blanched almonds
¼ cup walnuts

Method

Combine the grated apple, oats (or quinoa flakes), yoghurt, apple juice or milk, and cinnamon in a bowl. Cover with cling film and leave for at least an hour but preferably overnight.

When ready to eat, add the pepitas, almonds and walnuts, and stir through. Serve immediately.

Note: you can replace the apple juice with pineapple or orange juice. Instead of sultanas you could try dried apricots, currants or cranberries. The pepitas and nuts can be substituted with your choice of seeds and nuts—your aiming for a bit of crunch. Also consider adding toasted shredded coconut.

Summer is here and the weather is really heating up (today is 33°C and the forecast for tomorrow is 39°C!) so it’s the perfect time to be tucking into a great crunchy salad. For me, when it’s this hot the thought of not only cooking but eating a hot meal is just too much to bare so last night I whipped up an old favourite from last summer—witlof, apple and walnut salad with honey mustard dressing.

This recipe is based one by Matt Moran with some variations. What I love about it is the tartness of the apple and the crunch from the witlof and roasted walnuts. The radicchio gives a delightful slightly bitter twist. Combined with a dressing that has a hint of sweetness, I just can’t help going back for more…and more and more.

Ingredients

Leaves of ½ a radicchio (or you could use 1 red witlof)
Leaves of 1 white witlof
1 handful of rocket
1–2 green apples, sliced approximately 4mm thick (I like apple so I generally use 2)
70g walnuts, roasted

Dressing

20 ml chardonnay vinegar
1 tsp Dijon mustard (I like to use Maille)
1 tsp seeded mustard
2 tsp honey
70ml grapeseed oil
salt and pepper to taste

Method

In an oven pre-heated to 180°C, roast the walnuts for 10–12 minutes. Remove from the oven and set aside to cool.

While the walnuts are roasting make the dressing by whisking together the vinegar, mustards and honey. Still whisking, slowly pour in the grapeseed oil and combine. Season with salt and pepper.

Rinse the witlof, radicchio and rocket well and combine in a bowl with the apple slices. Drizzle with the honey mustard dressing and toss to coat. Move the leaves onto a serving platter and sprinkle the roasted walnuts over the top. Serve immediately.

I think this makes a beautiful accompaniment to a whole roasted chicken.

Note: The makes four large serves. if you want to make a smaller quantity, simply leave out the radicchio and only use 1 apple.